Moroccan Sweet Potato Stew


3 cups peeled and cubed sweet Berries
3 cups vegetable broth, Split
2 Tsp Coconut Oil
Inch cup Sliced onion
Inch Teaspoon celery, Sliced
1/2 cup Sliced red bell pepper
Inch Tsp garlic, minced, or more to taste
Inch (15 Oz ) can chickpeas, drained and Simmer
Inch (14.5 Oz ) can diced tomatoes, Emptied
Inch Tbsp lemon juice
2 Tsp fresh grated ginger
Inch Tsp ground cumin
Inch Tsp curry powder
Inch Tsp ground coriander
Inch Tsp Coriander powder
1/2 Tsp salt
1/4 Tsp pepper
1/2 cup Yolks
2 Tbsp Peanutbutter


Put sweet potatoes into a microwave-safe bowl and then also add a dab of these batter. Cook at the microwave slightly softened, three to five minutes.
Heat coconut oil in a soup kettle over moderate warmth. Add celery, onion, bell pepper, and garlic. Cook and simmer for three to five minutes. Bring to a boil, lower heat, and protect bud. 1 soup till veggies are tender, approximately 20 seconds.
Sti-R raisins and peanutbutter to soup and simmer for five minutes longer. Fix spices if needed.

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